Evening Republican, Volume 15, Number 193, Rensselaer, Jasper County, 16 August 1911 — RULES AND RECIPES [ARTICLE]

RULES AND RECIPES

FOR JHE PREPARATION AND PRESERVATION OF JAM. Remarkable Precautions Are .Imperative If One Would Achieve Perfection—Some Things That Muet Be Kept in Mind. Granted a little care, jam making at home does not present great difficulties and really entails very little expense, especially If the fruit Is home grown. There are a few rules to be borne In mind, as follows: Do not allow tin, iron, or pewter to touch tho jam. as any of these are liable to spoil the color. Everything employed in the jam making must be scrupulously clean. The sugar must be the best. The fruit must be gathered on a dry day, any that is Imperfect or damaged being discarded. It Bhould be Just ripe. The jam should be boiled until on dropping a little on a plate it jelliea Jam should be boiled fast to preserve the color of the fruit, and kept well stirred. All scum must be carefully removed as it rises. Dry fruit requires the addition of a little liquid to prevent its burning, and for this either water, rhubarb or currant juice may be used. Jam must be stored in a cool, dry place, free from drafts and in an even temperature. If any jam is spilt on the jars when pouring it in, wipe it off at once with a damp cloth wrung out in hot water. Pear Jam —Core out, but do not peel, some good, ripe pears, slice them, crush them well in a bowl, and wring the pulp through very strong muslin. For every pound of this pulp add onehalf pound of sugar, previously boiled to a thick syrup. Cook it very slowly on the stove until reduced to about two-thirds its original quantity. It should, when ready, be of the consistency of honey. Pour In jars, let cool and seal.

Rose Leaf Jam —Make a syrup of one pound loaf sugar and as little rose water as you can manage. Take one pound of rose leaves (the old red cabbage is the best rose for this) and dry these in the shade, after which scald them for a minute in boiling water; then drain and dry them and add them to the syrup with a spoonful of orange flower water. Cook It all to a marmalade, let cool, pour in glasses and cover with paraffin. This Is very sweet. It is a Greek recipe.